Sunday, February 24, 2013

Slider Night






Fanciful ladies, this menu item is a hit with the other gender. It is one of the quickest dinners you can ever make and you would have thought I spent hours with the rave reviews I received. I’ll take it!
Turkey sliders are so easy and healthy. Not to mention, they are a palate for kitchen creativity. I did learn that the meat will end up a bit thicker than you anticipate so if your rolls are rather plump (ours were and thank you FlourHead Bakery! so yummy) you may need to pat your patty pretty thin. Pat that patty!
Anyway, feel free to load your sliders up with anything from olives (we did), to mixing in a dry ranch dressing mix if you would like. I was going to mix sundried tomatoes into mine as well but, alas, we were out. Toppings are just as your mix ins. You can use anything from mozzarella to pepperjack, pickles to avocado or pesto to BBQ sauce. The slider is your oyster. Yep.

Depending on the thickness of your slider, you might cook them 5-8 minutes on each side. My resident cast-iron specialist cooked our sliders in our cast-iron grill pan on the stove. Of course, these little bad boys can go outside on the grill when it isn’t below thirty-five degrees outside. -Alison





A few side options might be: roasted potatoes, a little steamed broccoli or mixed veggies, kale chips, hummus with veggie dippers, blue corn chips and guacamole (recipe below).

Simple guacamole for 1-2 people
1 ripe avocado (soft to the touch but not smooshy)
½-1 small tomato (chopped)
¼ of a small white or purple onion (your choice, chopped finely, I don’t like big chunks)
Minced garlic to taste
Juice of ½ lemon or lime (If you use lime you have another half to go along with your margarita, yeah!)
Salt and pepper to taste
Cilantro is always a fantastic addition as well as pureed tomatillo
Start by removing the pit from the avocado and scooping it out of the skin. Mash in a bowl with a fork, add the citric juice then add the remaining ingredients.










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